Crockpot Buffalo Chicken Pasta Recipe

Crockpot Buffalo Chicken in the slow cooker with a serving spoon.

Crockpot Buffalo Chicken Pasta Recipe

This easy, cheesy pasta dish is effortless and delicious!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 506kcal

Author Deb Clark

Equipment

1 Crock Pot

Ingredients

2 raw chicken breasts diced into 2 inch pieces
12 ounces garlic parmesan sauce (I used buffalo wild wings sauce)
12 ounces evaporated milk
¼-1/2 cup buffalo sauce Start with ¼ cup. If you like it super spicy, add more. Plus additional to drizzle over the top when cooking is complete.
1 pound rigatoni pasta cooked and drained.
8 ounces mozzarella cheese shredded - I used a ball of fresh mozzarella and shredded it.
¼ cup parmesan shredded
2 cups spinach chopped (optional)
1 green onion (optional) thinly sliced to scatter over the top for garnish.

Instructions

Spray the crockpot with nonstick cooking spray.
Dice the chicken into bite-sized pieces. Add to the crockpot. Pour in the garlic parmesan sauce, evaporated milk and buffalo chicken sauce. Mix to combine everything. Seal and cook on low for 3 ½ hours.
Boil and pasta. Cook to al dente. Drain pasta and add to the crockpot, along with the fresh spinach and mozzarella cheese. Mix well.
Top with the parmesan cheese seal and cook on low for 30 minutes or until the cheese on top has melted.
To garnish the dish, drizzle buffalo chicken sauce or ranch dressing over the top and sprinkle wtih thinly sliced green onions.

Notes

This makes 8 generous servings. You can easily stretch it to 10 servings with a side dish and garlic bread.

I have made this without the spinach and also by adding 2 cups broccoli florets (instead of the spinach). All three ways are terrific! It's just an easy way to enjoy some additional veggies!

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